Ginger Beef over Coconut Sweet Potatoes

Note: This post was originally published on my other site, Sweet Kisses and Dirty Dishes. I am slowly moving the recipes over.

Confession. This is the 6th time I have erased everything I said about this recipe. In fact last time I started I said “Confession. This is the 5th time I have erased everything I said about this recipe.”

It is not that I don’t really have anything I could say about this recipe, I have too much. It actually has a long history with us. It is based off of a meal we had LONG ago at a friends house– and this variation began last year while we were in the midst of an elimination diet. It has come a long way since then, being tweaked each time to just be a bit better then last time. I suspect I will keep doing that every time I make it.Let me just say before I share the recipe with you, it is nice sometimes to have a meal where all the allergen supplements (non-dairy coconut milk, and a reduction sauce instead of a gravy) are a bonus not a detraction. Where the flavors meld perfectly into a composed and warming dish.

That is all I will say because I do not want to erase another 600 words. You will just have to try it for yourself 😉

To help Worth Cooking this recipe includes affiliate links to products I recommend.

Chopped cilantro (optional, I love it, but I know a lot of people really do not)

Instructions

*Put a can of coconut milk in the fridge for an hour, when you open it the cream should be at top.

To Make The Sweet Potatoes Wash the sweet potatoes and poke with a fork. Bake at 350 degrees for 1 hour. Remove the flesh from the sweet potatoes and puree in a food processor until smooth (or at least mostly). Add the salt and coconut cream and blend until thoroughly combined, creamy, and smooth. Keep warm until ready to use.

To Make The Ginger Beef Make the beef while the sweet potatoes are cooking.

Heat a large skillet over medium-low heat. Add the coconut oil and onions. Cook, stirring, for 3-4 minutes until the onion begins to soften. Add the ginger, garlic, and spices and cook for 1-2 more minutes. Add the beef and salt and cook through. Add the chicken stock, lemon, and mango. Bring the stock to a boil and boil uncovered for 15-20 minutes until the stock is essentially gone, leaving nothing behind but coating around the beef. Stir in the jam or honey.

Serve the beef over the sweet potatoes, topped with a slight drizzle of the pomegranate molasses, and cilantro if using.

Notes

You could probably do this with two pounds of cooked carrots or even a few cups of cooked butternut squash instead of the sweet potatoes for a GAPS legal version. If you use squash you might need to add a touch of honey for sweetness.

About Debra @ Worth Cooking

Debra Worth is first and foremost a daughter of the King of kings. She lives in mid-Missouri with her husband of five years and three young children. Debra has a passion for cooking healthy foods and is author of Much Ado About Chicken and co-author of The Veggie Book. She blogs about healthy allergen friendly foods at her blog Worth Cooking. You can also follow her on Facebook and Instagram.

Hi Debra! Your recipe caught my eye this week at the Thriving on Thursday linky party. It looks absolutely delicious. I’m definitely trying this one and I’m featuring it at this week’s party. So great to see you last week.

Hi Debra,
What a lovely presentation for y our Ginger Beef over Carrot Sweet Potatoes, this looks fantastic, we will just love it. Thank you so much for sharing your special recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen

just had to tell you what a beautiful recipe this is! it’s hard to find recipes that i can eat that won’t cause me GI distress and this has perfect ingredients for me! the sweet potatoes look like orange clouds!

Hello, Debra Worth here!

Welcome to Worth Cooking - where delicious meets easy and nutritious. I want to bridge the gap between what a tired mother feels she needs to do keep her kids healthy, and what the clock and budget allows. Many of my older recipes are allergy friendly and GAPS legal as we did GAPS for my daughter's 25 food intolerances and my allergies. Learn More→

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